Nobuhide Otsuka

SOMMELIER

“Where a wine comes from defines so much of it, of course – but so does where you are when you drink it.”

A passion for food, drink and hospitality has imbued Nobuhide Otsuka’s world for as long as he can remember. He was first introduced to fine wines while in France – his school owned its own Château winery. Spending over 15 years at the two Michelin-starred Beige Alain Ducasse in Tokyo, he steadily rose from assisting the sommelier as Commis de Rang to overseeing the restaurant as Maître d’Hôtel, eventually becoming the restaurant’s head sommelier in 2012. Otsuka works closely with the culinary team to understand the philosophy behind each dish at SÉZANNE, where he pictures the food and wine together as a full circle to provide a complexity of flavours working together in perfect harmony.